Golden Puff Pastry Chicken Wellington with Creamy Mushroom Filling

Ingredients:

2 large chicken breasts

Salt and black pepper, to taste

1 tablespoon olive oil

2 cups mushrooms, finely chopped

2 cloves garlic, minced

1 teaspoon fresh thyme leaves

1/4 cup cream cheese

1 tablespoon Dijon mustard

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

Directions:

Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.

Season chicken breasts with salt and pepper.

Heat olive oil in a skillet over medium heat and sear chicken for 2–3 minutes per side until lightly golden. Remove and set aside.

In the same skillet, sauté mushrooms until moisture evaporates. Add garlic and thyme and cook for 1 minute.

Stir in cream cheese until smooth, then remove from heat and cool slightly.

Roll out puff pastry and spread Dijon mustard in the center.

Spoon mushroom mixture over the mustard, place chicken on top, and wrap tightly with pastry.

Brush with egg wash and place seam-side down on baking tray.

Bake for 25–30 minutes, or until pastry is golden and cooked through.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 520 kcal | Servings: 2 servings

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